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Tailgate Gourmet: Chef Andrew Zimmern’s Pulled Pork with Homemade BBQ Sauce

Tailgate Gourmet: Chef Andrew Zimmern’s Pulled Pork with Homemade BBQ Sauce: Madeleine Hill

Madeleine Hill

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. All season long, these chefs are bringing food and football fanatics together to help defeat one common opponent: hunger. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank.

This week famous TV Chef Andrew Zimmern shares his take on pulled pork with homemade BBQ sauce.


Pulled Pork with Homemade BBQ Sauce

The rub

• ¼ cup brown sugar
• 1/4 cup paprika
• 3 tablespoons ground black pepper
• 3 tablespoons kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon celery seeds
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger

The Basting sauce

• 1  1/2 cups cider vinegar
• 1 small onion minced
• 1 teaspoon hot red chile flakes
• 1 tablespoon kosher salt
• ¼ cup brown sugar
• 1 teaspoon ground black pepper

The Sauce

• 3 cups cider vinegar
• 3 tablespoons molasses
• 2 tablespoons dark corn syrup
• 1 cup Heinz chile sauce
• 1/3 cup brown sugar
• 2 teaspoons kosher salt
• 2 tablespoons Crystal hot sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons red chile flakes, or more to taste
• 1 teaspoon ground black pepper

Pork

• 1 bone-in pork shoulder, roughly 5-6 pounds

Directions

Night Before
Combine the rub ingredients, set aside. Combine barbecue sauce ingredients over medium heat in a small pot. When simmering, lower heat to maintain simmer and gently cook until barbecue sauce consistency is reached, 30 to 40 minutes. Cool and refrigerate overnight. Massage pork shoulder with the rub and let sit overnight in the refrigerator.

Day Of
Combine the basting sauce ingredients, whisking until sugar and salt are dissolved, set aside. Prepare a charcoal grill to cook the pork over indirect low heat, keeping charcoal to one side. ‘Grill’ the pork shoulder over indirect medium low heat, using smoking chips if desired to establish a deeper smoke flavor. You will want to keep adding hardwood or charcoal every 40 minutes or so to maintain a medium low heat of roughly 275 degrees. For gas grills you also want to maintain a temperature of roughly 275 degrees and cook over indirect heat. Baste every hour with the basting sauce. Pork is done when the meat is fork tender, and almost falls apart. It will have shrunken back from the bone. This will take 6 to 7 hours, depending on the size of the shoulder. Let rest for 15 minutes. Pull apart with a fork. Serve with the barbecue sauce.


PORK NOT YOUR THING? HOW ABOUT STEAKS?


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